Importance of ice cream aroma and selection and application of flavors and spices

As a favorite food loved by consumers, the aroma of ice cream is crucial to the popularity of the product. In the process of making ice cream, the selection of flavors and spices not only affects the final flavor of the product, but also determines the overall coordination of ice cream with other ingredients. To ensure the quality of ice cream, the flavors and spices used must meet the following key conditions.

1. Coordination and consistency of aroma with ice cream matrix

In the recipe of ice cream, the aroma of flavors and spices must be coordinated with the smell of ice cream matrix. This means that the selected flavors and spices should complement the natural aroma of dairy products such as cream and milk. For example, when making cream ice cream, the choice of spices should highlight the sweet texture of cream without covering up or conflicting. In addition, in juice ice cream or pulp ice cream, the aroma of flavors and spices should also be harmonious with the aroma of juice and pulp to ensure the natural and rich aroma of the overall product. With the continuous increase in the variety of ice cream, not only the ice cream itself, but also the aroma of the accompanying snacks, biscuits and other auxiliary materials must be consistent to enhance the overall taste.

2. Aroma performance and volatility under low temperature conditions

The special feature of ice cream is that it needs to be stored and eaten at low temperatures, which puts special requirements on the performance of flavors and spices. In a low temperature environment, flavors and spices must be able to achieve a balance of aroma while maintaining good volatility. This means that the spices can still emit rich aromas at low temperatures, allowing consumers to feel the full aroma when tasting ice cream. In addition, low temperatures also provide opportunities to use some natural spices that are sensitive to temperature and light. These spices can better maintain their unique aromas in a low temperature environment, thus bringing more flavor options to ice cream.

3. Uniform dispersion of flavors and spices in the ice cream matrix

In order to ensure that the aroma of ice cream can be evenly distributed throughout the product, flavors and spices are usually added several times after the ice cream matrix is ​​sterilized and before freezing, and the aroma rate is usually around 0.1%. For some special ingredients, such as sauces and nuts, they are added during filling, and the amount added depends on the specific variety. Before adding, these ingredients usually need to be sterilized and cooled to ensure the safety and quality of the product. The main forms of flavors can be divided into the following types:

(1) Water-based flavors (water-soluble flavors)
The aromatic components of water-based flavors are easy to dissolve and disperse in water, and have the advantages of simple operation and uniform mixing. When used in ice cream bases, water-based flavors can effectively emit aroma at low temperatures, ensuring that the ice cream still maintains a rich aroma after freezing.

(2) Emulsified flavors
The aroma of emulsified flavors is softer than that of water-based flavors and can bring a richer flavor experience. Common types of emulsified flavors include milk, coffee, nuts, etc. These flavors use emulsification technology to more closely combine the aroma with the base, thereby improving the overall taste of the ice cream.

(3) Powdered flavors
Powdered flavors are usually in the form of capsule powders, and the aroma characteristics are similar to those of emulsified flavors. This form of flavor can be easily added during the ice cream production process while maintaining the stability and persistence of the aroma.

(4) Sauces

Different from the above-mentioned flavors that are mainly aromatic, sauce flavors not only contain rich aromas, but also contain flavoring ingredients such as chocolate and coffee. The amount of sauce used is usually large, up to 5% to 20%, and its texture is diverse, including mayonnaise, jam, jelly, etc. These sauces not only give the product a unique color, aroma and taste in ice cream, but can also be presented in a variety of ways, such as forming marble patterns, stick-shaped sandwiches or pouring on the surface, which increases the visual and taste layering of the product.

Conclusion
As a favorite food, the aroma of ice cream plays a vital role in the product experience. By selecting flavors and fragrances that are coordinated with the ice cream matrix and ensuring their performance and dispersibility at low temperatures, manufacturers can provide consumers with a richer and more satisfying taste experience. With the continuous advancement of flavor and fragrance technology, the flavor of ice cream will also become more diversified and personalized to meet the needs of different consumers.